Substitute 2 tablespoons tomato paste for the mustard.This version of pot roast comes from the Piedmont, which is also home to justly famous Barolo wine, and there’s a bit of mustard in the sauce that stands up to the character of that wine. Serve it with some oven-roasted potatoes.
Makes 4 to 6 servings | Prep time: 20 minutes | Minimum cook time: 5 hours in a medium slow cooker
1 (2- to 21/2-pound) beef rump or chuck roast
1 (750 ml) bottle dry red wine
1 medium onion, chopped
1 celery rib, chopped
3 garlic cloves, minced
2 tablespoons fresh thyme or 1 teaspoon dried
1 bay leaf
Salt and freshly ground black pepper to taste
2 teaspoons cornstarch
3 tablespoons Dijon mustard, or to taste
1. Rinse meat, and trim of visible fat. Combine wine, onion, celery, garlic, thyme, bay leaf, salt, and pepper in a heavy resealable plastic bag, and mix well. Add beef, and push out as much air as possible from the bag before closing. Marinate beef, refrigerated, for at least 12 hours, and up to 2 days, turning the bag occasionally.
2. Preheat the oven broiler, and line a broiler pan with heavy-duty aluminum foil. Remove meat from marinade, reserving marinade, and pat beef dry with paper towels. Broil beef for 3 minutes per side or until browned. Transfer beef to the slow cooker, and pour in any juices that have collected in the pan.
3. Pour marinade into the slow cooker. Cook on Low for 10 to 12 hours or on High for 5 to 6 hours, or until beef is very tender.
4. If cooking on Low, raise the heat to High. Mix cornstarch with 2 tablespoons cold water, and stir cornstarch mixture and mustard into the slow cooker. Cook for an additional 15 to 20 minutes, or until juices are bubbling and slightly thickened. Remove and discard bay leaf, season to taste with salt and pepper, and serve hot.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.
Variation:
Substitute 2 tablespoons tomato paste for the mustard.